Was finally able to acquire tofu for a reasonable price from Sprout's grand opening sale. So I made some 麻婆豆腐 to celebrate.
The seasoning of this dish pretty much captures the signature of 川菜. Garlic and ginger as always, then 豆瓣酱 (fermented broad bean paste), and 熟油辣椒 (chili oil). The last two are essential condiments.
Finally, top off with copious amounts of 花椒.
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